Combine or arrange the fruits.
In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir or blend until combined.
Pour the mascarpone mixture over the fruit, and serve. If it is too thick, thin with more cream.
Preheat oven to 350. In a large saucepan, saute the onion in the oil until transparent.
Add spinach and cook until spinach is hot. Add mascarpone, seasonings and parmesan and stir. Pour into a small casserole and bake for 30 minutes or until hot and bubbling around the edges. Serve with a sliced baguette or pita chips.
Mix the mascarpone, yogurt, lemon peel, powdered sugar and vanilla in a bowl with a whisk until smooth. Add spoonfuls of lemon curd and lightly mix to give streaks of lemon in the mascarpone. Spoon 2-3 tbsp of the mixture into each of 4 glasses.
Dip 1/2 of the ladyfingers into the liqueur and arrange them on top of the mascarpone. Top with just over 1/2 of the remaining mascarpone. Dip the remaining ladyfingers in the remaining liqueur. Layer in the glasses with the remaining mascarpone. Sprinkle with pistachios..
ool.
To prepare the mascarpone cream place the egg yolks
oodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce
nd cool.
For the mascarpone filling, whisk melted chocolate and
small bowl, mix the mascarpone, marmalade, grated orange zest, honey
lectric mixer, beat together the mascarpone, extra sugar and egg yolks
orgonzola apple dip, puree the apple, arugula, gorgonzola, mascarpone and cider vinegar
oft peaks form. Add the mascarpone, vanilla and extra sugar, then
n a medium bowl mix mascarpone cheese with vanilla extract and
olden brown.
For the mascarpone cream, whip cream (whipping) to
ablespoons chives.
Whisk together mascarpone, cream cheese, and remaining 1
Slice panettone into 1 inch slices; cut each slice into 4 wedges. In a small bowl, whisk together the mascarpone, orange preserves, and orange juice. In a separate large bowl, whisk the eggs, cinnamon, and nutmeg.
Heat the olive oil in a large skillet over medium heat. Dip the panettone into the egg mixture, coating well. Place into the hot oil; fry until golden brown, about 3 minutes per side. Serve with the orange mascarpone sauce.
Place the limoncello, water and caster sugar in a small saucepan over low heat and stir untilt he sugar has dissolved. Set aside to cool.
Place the mascarpone in a bowl and stir until smooth; add the sour cream, icing sugar and lemon rind and whisk until smooth.
Dip the fingers into the liqueur mixture and use to line the base and sides of a 3-litre capacity glass bowl.
Top the fingers with half the raspberries, spoon over the mascarpone mixture then top with the remaining raspberries.
Dust with extra icing sugar to serve.
minutes. Whisk in the mascarpone cheese until the mixture is
Combine mascarpone cheese and sour cream in a small bowl; stir with a wooden spoon until smooth.
Stir in chives, salt, and pepper.
Gently stir in Gorgonzola cheese and walnuts, leaving dip chunky.
Garnish, if desired and sprinkling of nuts.
Serve dip with sliced apples and pears, crackers, toasted pita wedges, and walnuts.
edium sized bowl, whisk together mascarpone cheese and sour cream until
Cut in half and pit 4 ripe peaches. In about a 1/2 cup of brown sugar, dip the cut sides of the peaches.
On a clean grill sprayed with oil, grill cut side down for 2 minutes, covered. Flip and grill for another 3 to 4 minutes.
Remove from the heat, top each peach with a dollop of the mascarpone mixture in the hole where the pit was. Sprinkle with crushed cookies (I like to use Amaretto Biscotti) and garnish with raspberries.
Stir cream and coffee granules together in a bowl until dissolved. Add mascarpone cheese, confectioners' sugar, and vanilla extract; beat on low speed using an electric mixer until mixed. Increase speed to high and beat until soft peaks form; transfer to a serving bowl. Sprinkle chocolate over dip.